Hold the flour for gluten-free peanut butter cookies

You know how sometimes you find a cookie recipe that you really like and you get into a phase of finding the littlest excuse to make said cookies? Well, these are those cookies.

The problem is I sort of fell for the version I shared a few weeks ago. The ones with whole wheat flour. Flour that The Little Helping can’t eat while he is in the midst of a gluten elimination diet. Yeah, those ones.

I mentioned my not-so-devastating predicament to a friend who shrugged and said, “You know, you can make any peanut butter cookie gluten-free by taking out the flour.” Really? So while I can’t speak for every peanut butter cookie ever, her tip worked a treat for the aforementioned recipe!

Of course I fiddled (as one does) and now I have a new gluten-free recipe that I will probably be making again tomorrow.

Gluten Free Peanut Butter-Oat Cookies

Yields 30

Peanut filled cookies light as clouds and just sweet enough.

Ingredients

1. 1 1/2 cups gluten free oats

2. 1/4 cup coconut flour

3. 1/2 teaspoon baking soda

4. 1/4 teaspoon salt

5. 1/2 cup butter, unsalted

6. 1/2 cup cup granulated sugar

7. 1/4 cup dark brown sugar

8. 1 large egg

9. 1 teaspoon vanilla

10. 3/4 cup crunchy peanut butter

11. 1/2 cup unsweetened applesauce

Instructions

1. Preheat the oven to 350 degrees, set the wrack to the vertical center, and line two sheet pans with silicone baking mats or parchment paper.

2. Grind the oats into a course flour using a food processor (1-2 minutes on high). In a large bowl blend the oats, flour, baking soda, and salt. Set aside.

3. Cream the butter with the sugar until fluffy – about 2 minutes using an electric mixer on medium speed. Scrape down the sides of the mixer bowl, if needed, and add the egg and vanilla. Blend just enough to combine. Add the peanut butter and applesauce then mix 1-2 minutes until the batter becomes a uniform color and texture.

4. Slowly incorporate the dry ingredients adding about 1/3 at a time and mixing completely before adding the next 1/3.

5. Measure the batter in 1 1/2 tablespoon portions (or use a #40 cookie scoop) on to the prepared baking sheets approximately two inches apart. Gently flatten each mound with a fork to make a cross hatch pattern on the tops.

6. Bake for 15 minutes until the edges are beginning to darken. If possible slide the parchment or silicon sheet, without removing the cookies, off the cookie sheets on to a cooling wrack immediately, otherwise let the cookies firm on the pan for a minute or two before transferring to a wrack to cool completely.

Notes

1. Optional: Sprinkle each cookie with a pinch of turbinado sugar before baking.